Thai-Style Mushroom Soup

Preparation Time: 15 minutes
Cooking Time: 20 minutes

2 tbsp (30 mL) vegetable oil
1 lb (500 g) fresh sliced white and crimini Mushrooms
1/2 cup (125 mL) each diced onion, celery and carrot
3 cups (750 mL) vegetable broth
1 can (398 mL) lite coconut milk
1/3 cup (75 mL) diced red pepper
2 tsp (10 mL) finely grated fresh gingerroot
1 tsp (5 mL) each dried basil and cumin
1/4 tsp (1 mL) salt
1/4 tsp (1 mL ) hot red pepper flakes
1/4 cup (50 mL) chopped fresh cilantro (optional)
2 tbsp (30 mL ) sliced green onion

In large deep non-stick saucepan, heat oil over medium-high heat. Sauté mushrooms, onion, celery and carrot 3-5 minutes. Add vegetable broth; bring to boil and simmer, covered, 5 minutes. Add coconut milk, red pepper, gingerroot, basil, cumin, salt and hot red pepper flakes; return to boil, simmer, covered, 10 minutes. Stir in cilantro just before serving. Sprinkle each serving with green onion.

Makes 6 appetizer servings or 4 main course servings.

Variation: Add 2 tsp (10 mL) sesame oil just before serving

Recipe Adapted from Fleming Colleges’ entry into the Make it with Mushrooms Student Chef Challenge Fall 2007. Recipe received second place.

For more delicious recipe ideas visit Mushrooms Canada at


Photo © shivanetua

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